Chayote with Coconut milk (JANGAN JIPANG)
Chayote with Coconut milk (JANGAN JIPANG)

Hey everyone, welcome to my recipe site.it’s Shawn Wong. Today, I’m gonna show you how to make a special dish, chayote with coconut milk (jangan jipang). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Chayote with Coconut milk (JANGAN JIPANG) is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Chayote with Coconut milk (JANGAN JIPANG) is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook chayote with coconut milk (jangan jipang) using 21 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chayote with Coconut milk (JANGAN JIPANG):
  1. Make ready 550 gr chayote, cut into matchsticks
  2. Take 75 gr ebi/rebon (dried shrimp)
  3. Prepare 4 red chilies, cut diagonally
  4. Prepare 2 green chilies, sliced diagonally
  5. Prepare 1 tomato, diced
  6. Prepare 4 bay leaves
  7. Make ready 4 cm galangal, crushed
  8. Take 1 liter coconut milk (from ½ coconuts)
  9. Get 2 tbsp brown sugar
  10. Get 2 tsp salt
  11. Get 1/2 tsp broth powder (chicken flavor)
  12. Take 1/4 tsp pepper
  13. Prepare 1 tbsp soy sauce
  14. Get 3 tbsp oil, for frying
  15. Make ready GROUND SPICES:
  16. Get 10 pcs shallots
  17. Get 6 cloves garlic
  18. Take 1 cm kencur
  19. Take 7 cayenne peppers
  20. Make ready 2 pcs tamarind chutney
  21. Get 1/2 tsp shrimp paste
Steps to make Chayote with Coconut milk (JANGAN JIPANG):
  1. Saute ground spices together with bay leaves and galangal until fragrant.
  2. Add the chayote squash chunks, cook until half cooked. Add in green chilis, red chilis and tomatoes.
  3. Pour coconut milk little by little, stirring gently so as not to break the coconut milk. Add brown sugar, stock powder, soy sauce and pepper.
  4. Once boiling, add salt and ebi/rebon. Adjust taste, turn off the heat.
  5. Vegetables ready to be served according to taste.
  6. NOTE = Chayote (Sechium edule), also known as : appelée aussi christophene or christophine (Antilles françaises, Guyane), chouchou (Réunion, Île Maurice), chouchoute (Nouvelle-Calédonie, Polynésie française), saosety ousosoty (Madagascar), chow chow (Inde), choko (New Zealand, Australie), mirliton (Haïti, Louisiane), coloquinte (France, Deux-Sèvres), merleton (Creole/Cajun), chuchu (Brazil), Cidra (Antioquia, Caldas, Quindio and Risaralda regions of Colombia), Guatila (Boyacá and Valle del Cauca regions of Colombia), Centinarja (Malta), Pipinola (Hawaii), pear squash, vegetable pear, chouchoute, choko, güisquil (El Salvador), Labu Siam (Indonesia) — is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash.

So that is going to wrap this up for this exceptional food chayote with coconut milk (jangan jipang) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!